Tuesday, November 10, 2009

CARROT CAKE - Simply Recipes

After my sister, Lori, requested Carrot Cake for her birthday I was on the hunt for just the right recipe. Ingredients had to include walnuts, pineapple, but not raisins.

I have wished a thousand times I had my Mom's recipe--it was perfection. But my Mom didn't write all of this stuff down and I wasn't interested in figuring it out during her lifetime. My mistake.

However, Simply Recipes to the rescue. My sisters thought it was the closest to my Mom's delicious cake. Of course I will never get it just right--I think memories elevate the actual taste experience. I can live with that.


3 cups unbleached all-purpose flour
2 cups sugar
1 teaspoon salt
1 Tbsp baking soda
1 Tbsp cinnamon
1 1/2 cups olive oil or grapeseed oil
4 large eggs, lightly beaten
1 Tbsp vanilla extract
1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping)
1 1/2 cups sweetened, shredded coconut
2 cups of finely grated carrots
1 cup of drained crushed pineapple

8 oz cream cheese, at room temperature
6 Tbsp unsalted butter, room temp
2 1/2 cups of confectioners' sugar
1 teaspoon vanilla extract
2 Tbsp lemon juice
1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds.

2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple.

3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack.

4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.

5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top.

Serves 12-16.


  1. Yummy, save me a piece, I just absolutely love carrot cake.

    Don't think anything ever tastes the way mom used to make them or as good! We can try to copy but can never emulate.

  2. I too love carrot cake. Do you think this would work as cupcakes?